Interstitial Cystitis Friendly Banana Coconut Cream Pudding
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Learn more →Ingredients
4 servings
For the pudding
- 2 cans (13.5 oz each) full-fat coconut milk
- 3 tbsp arrowroot starch
- 3 tbsp maple syrup
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
Ingredient noteTrue ceylon cinnamon is generally considered bladder-friendly, and the small amount in this recipe (~1/16 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
- ⅛ tsp ground ginger
Ingredient noteGround ginger is generally considered bladder-friendly, and the small amount in this recipe (~1/16 tsp per serving) is likely fine for many people with interstitial cystitis. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- ¼ tsp fine sea salt
For assembling
- 3 medium ripe bananas, sliced into ¼-inch rounds
For serving
- 2 tbsp unsweetened shredded coconut, toasted (optional)
Instructions
- 1
Shake the coconut milk cans well before opening. Pour 1/4 cup of the coconut milk into a small bowl, add the arrowroot starch, and whisk until completely smooth with no lumps. Set aside.
- 2
Pour the remaining coconut milk into a medium saucepan. Add the maple syrup, vanilla powder, Ceylon cinnamon, ground ginger, and salt. Whisk to combine and set over medium heat, stirring occasionally, until the mixture is steaming and just beginning to bubble at the edges, about 5–6 minutes.
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